Ingredients

4⅓ cups flour
1 tbsp baking powder
½ tsp salt
1 cup currants, soaked in warm water to plump, then drained
2 tsp vanilla
2 tbsp Venturi-Schulze Brandenburg No.3
2 tbsp fennel (or anise) seeds
zest of 2 oranges
½ lb. butter (room temperature)
1½ cups sugar
4 eggs

Method

Sift together the flour, baking powder and salt. In another bowl, mix the currants, vanilla, No.3, fennel seeds and orange zest.

In another bowl, cream the butter with the sugar, then add the eggs, one at a time, mixing well after each addition. On low speed, add the dry ingredients until just mixed. Stir in the No.3 mixture.

Form two "loaves" out of the dough, about 14 inches long, 4 inches wide and an inch high. Bake in a preheated 325°F oven approximately 25 minutes, or until golden brown with cracks on top. Let cool slightly, then slice into biscotti approximately ¾ inch wide and on a slight angle. Lay biscotti out flat and rebake about 10 minutes, or until golden on top, still fairly tender. We love them still warm from the oven, brought by the fire and dipped in No.3!

For a variation, you can substitute lemon zest for the orange, raisins for the currents and add one cup toasted, skinned and chopped hazelnuts to the raisins.